Fish and Fenugreek Curry

Prep time: 10 minutes Cooking time:30 minutes

Ingredients
4 flathead fish fillets
1 onion diced
2 ripe tomatoes chopped
Handful of fresh curry leaves
3 cloves garlic
Approx 75g ginger
1 cinnamon stick
1 tsp panch poran mix
1 fresh red chilli
1 tsp turmeric
1 tsp chilli powder
1 tsp fennel powder
1/2 tsp cummin powder
1 1/2 tsp tamarind paste
1 tsp fenugreek seeds
1.5 cups chicken stock
Vegetable oil to cover bottom of pot
Salt
Chopped coriander and zest of1 lemon to garnish
Heavy based casserole pot

Method
Crush red chilli, garlic and ginger using mortar and pestle into a paste
Dice onion finely
Chop tomatoes
Cut fish fillets into medium size chunks
Heat oil over medium heat
Add cinnamon stick, panch poran, curry leaves and heat until fragrant but stir to avoid burning spices.
Add onion and cook slowly until transparent
Add fenugreek seeds and allow to heat through to release fragrance
Add chilli, ginger, garlic paste and heat through stirring with onions
Add turmeric, chilli powder, cummin, fennel powder and stir through to warm but to ensure you don’t burn spices.
Add tomatoes and mix through spice mix, then add stock, tamarind paste, bring to boil and then lower heat to simmer mixture until a thick sauce is created. (About 15-20 minutes)
Add salt to taste
Add fish and more stock if needed to just cover fish and simmer until fish is cooked and sauce is reduced
Garnish with coriander and lemon zest

Serve with basmati rice, green salad and lime pickle and/or mango pickle.

Serves 4

Cajun boiled shrimp and corn – Sydney style

Inspired by Adrian’s recent trips to New Orleans and the Gulf of Mexico for work. He has been talking about the traditional boiled shrimp and crawfish that he sampled there since he has been home. Checked out a variety of recipes online but most featured brand name spice mixes that we don’t easily find on the shelves here in Australia. Luckily Adrian had brought home a container of authentic “Slap Ya Mama” Cajun spice mix and with some research into what goes into Zatarain’s crab and shrimp boil mix, we turned out and excellent result that Adrian assures me is very authentic! We held back on serving the shrimp on newspaper but still got our hands dirty like real Southerners do! Great light dinner after a lovely visit to the Sydney Fish Markets on a sparkling Sydney winter’s day to pick up “small” prawns that are needed for this recipe.

Ingredients:
1kg small green prawns or shrimp
2 corn on the cob
2 tablespoon(tbspn) hot cayenne pepper
2 tbspn Slap Ya Mama or additional cayenne pepper and onion salt
3 dried chillies
2 tbspn onion salt
2 tbspn dried thyme
1 large brown onion cut into quarters
2 sticks celery chopped
1/2 cup apple cider vinegar
2 juicy lemons
2.5-3 litres water

On the side:
Crispy bread and butter
Louisiana hot sauce or Tabasco
Lemons to squeeze over prawns

Method:
Put water into large stock pot
Add all spices, onions and celery(not lemon) into water and bring to boil
Boil for 5 minutes to let water absorb flavours of spices
Add corn and boil for 10-15 minutes until almost done
Add Apple cider vinegar
Add juice of lemons and lemon halves themselves into water
Bring back to boil
Add prawns and boil for 5 minutes
Strain prawns and corn into serving dish
Warm bread to crisp up and serve immediately with prawns and corn with sauces and spices on the side.

spicy, light and easy dinner spicy, light and easy dinner
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